The Wild East

Inspired by the artists at Vulpes Bastille, the Wild East is a celebration of the East Crossroads. Bold, unconventional, wild, but beautiful and surprisingly approachable. Don't let the jalapeño scare you off - the heat is balanced nicely by the citrus.

Ingredients

• 2 oz Brilliant Vodka

• ¾ oz lime juice

• ½ oz Rich syrup

• ¼ oz Jalapeño Shrub

• 1 jalapeño slice (for garnish)

• Cherrywood chips
  

Jalapeno Shrub Ingredients:

• 2 cups jalapeños (chopped)

• 2 cups sugar

• White vinegar

Rich simple syrup ingredients:

• 4 cups sugar

• 2 cups water

Directions

1. Prep the jalapeño shrub (Needs to be done at least 24 hours in advance)

   • Add sugar and chopped jalapeños (with seeds, unless you don't like spice) to a jar.

   • Combine (stirring or shaking) until they are well mixed together.

   • Store the jar in the fridge for 3-4 days, shaking or stirring it every day, until the sugar is totally dissolved. (You can remove some of the syrup earlier, if necessary.)

   • Strain out the jalapeños.

   • Measure the remaining syrup and add an equal amount of vinegar to the syrup.

   • Shake until well mixed.

   • Refrigerate. (Because of the vinegar, shrubs can last indefinitely in the fridge.)

2. Prep the Rich syrup (Needs to be enough in advance to allow it to cool)

   • Bring water to a boil then turn down to a simmer.

   • Add in sugar and stir until it dissolves.

   • Pour into a mason jar and store in refrigerator (Can last for up to 6 months if stored properly in an airtight container. Syrups, however, will eventually get moldy, so check on it regularly.)

3. Smoke your glass by lighting the cherry wood chips with a small torch and covering the flame with your glass. It's easier than it sounds!

4. Add all the liquid ingredients to a shaker and fill with ice, then shake

5. Lift your glass off the wood chips and add fresh ice

6. Strain into the smoked glass

7. Garnish with a torched jalapeño slice

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